stdClass Object
(
    [id] => 4773
    [paper_index] => 202104-01-006766
    [title] => GREEN REDUCTION OF SOME AROMATIC NITRO COMPOUNDS BY IMMOBILIZED BAKER'S YEAST
    [description] => 
    [author] => Sharma S.K. , Sharma A.
    [googlescholar] => https://scholar.google.co.in/scholar?as_ylo=2021&q=eprajournals.com&hl=en&as_sdt=0,5
    [doi] => https://doi.org/10.36713/epra6766 
    [year] => 2021
    [month] => April
    [volume] => 7
    [issue] => 4
    [file] => 1110pm_54.EPRA JOURNALS-6766.pdf
    [abstract] => Green chemical reduction of selected aromatic nitro compounds like o-nitrobenzoic acid, m-nitrobenzoic acid and p-nitrobenzoic acid will be done by involving microbial transformation. In microbial transformation Baker’s Yeast (Saccharomyces cerevisiae) is used in immobilized form. Utilisation of baker’s yeast for reduction of nitro compounds is cost effective and environmental friendly .The reduction products will be isolated and purified by chromatographic techniques and characterized on the basis of spectral analysis viz. IR, NMR spectral data.
    [keywords] => Baker’s Yeast, Chromatographic technique, Green reduction, Microbial transformation, Spectroscopic technique
    [doj] => 2021-04-19
    [hit] => 2090
    [status] => y
    [award_status] => P
    [orderr] => 54
    [journal_id] => 1
    [googlesearch_link] => 
    [edit_on] => 
    [is_status] => 1
    [journalname] => EPRA International Journal of Multidisciplinary Research (IJMR)
    [short_code] => IJMR
    [eissn] =>  2455-3662 (Online)
    [pissn] => - --
    [home_page_wrapper] => images/products_image/11.IJMR.png
)
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